Orange Drizzle Cake Recipe with Aperol

Aperol cake

Name: Aperol cake
Total time: 1 h 50 min
Yield: Cuts into 8-10 slices
Ingredients: 175g butter melted, plus extra for the tin; 225g golden caster sugar; 1 tbsp Aperol; ⅛ tsp almond extract; 1 large orange zested plus 3 tbsp juice; 2 medium (1 whole, 1 separated) eggs; 250g plain flour; 75g ground almonds; 2 medium egg whites; 5 tbsp Aperol; 2 tbsp lemon juice; 125g granulated sugar

Sarah Cook

Published: November 24, 2020 at 3:01 PM

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Cuts into 8-10 slices

Easy

Total time: 1 hr and 50 mins

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Your favourite cocktail as a loaf cake – perfect for a grown-up afternoon tea

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Alternatives

Complete the dish

Try our Aperol cake recipe then check out our orange drizzle cake and lemon drizzle cake. We've also got plenty more boozy cakes and bakes to try, including our prosecco cake, black velvet cake and gin and tonic cake.

Ingredients

Nutrition

175g butter

melted, plus extra for the tin
225g golden caster sugar
1 tbsp Aperol
⅛ tsp almond extract
1 large orange

zested plus 3 tbsp juice
2 medium (1 whole, 1 separated) eggs
250g plain flour
75g ground almonds
2 medium egg whites

DRIZZLE

5 tbsp Aperol
2 tbsp lemon juice
125g granulated sugar

Nutrition: per serving

kcal454
fat20.4g
saturates10g
carbs55.4g
sugars36g
fibre1.1g
protein7g
salt0.4g

Method

step 1

Heat the oven to 170C/fan 150C/gas 31/2. Butter a 900g loaf tin and line the base and ends with a strip of baking paper. Put the butter, sugar, Aperol, almond extract, orange zest and juice into a large bowl with the whole egg and one yolk. Beat with an electric whisk for a few minutes until really pale and fluffy. Fold in the flour and ground almonds.
step 2

Clean the whisk and, in a clean mixing bowl, whisk the remaining three egg whites to stiff peaks.
step 3

Stir 1/3 of the egg whites into the batter to loosen it, then gently fold in the rest with a big metal spoon or spatula, keeping in as much air as possible. Spoon into the loaf tin and gently level the top. Bake on a middle shelf for 1 hour 10 minutes, until risen and a skewer poked into the centre comes out clean. If it’s not cooked through, return to the oven for 10-minute increments before checking again.
step 4

As soon as the cake comes out of the oven, use a skewer to poke holes all over the top of the hot cake, then gradually spoon 2 tbsp of Aperol over the top. Mix the remaining Aperol with the lemon juice, then pour in the granulated sugar. Quickly stir to dissolve all the sugar, then immediately spoon over the cake to cover it completely. Leave in the tin until the cake is cool and the topping has set to a sugary crust.

Check out more of our impressive loaf recipes here...

Authors

Sarah Cook

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